BBQ Jackfruit Sliders with Avocado Slaw

SERVING UP SMILES

Seven years ago, Dr. Damon Johnson, D.D.S., read The China Study (2005) by Dr. T. Collin Campbell, Ph.D. and started his journey down the path of a whole-food, plant-based diet most of us call veganism, but which Dr. Johnson’s kids label “Eating Weird.”

Dr. Johnson, a Partner-Owner at Dental Depot Yukon, has served the Yukon, OK, community for nearly 15 years by providing access to high-quality, compassionate dentistry, and he understands the relationship between diet and health, especially oral health.

“The damage done to oral health by an unhealthy diet can’t be overcome with brushing alone,” Dr. Johnson advised. “I recommend brushing twice daily, flossing, and drinking plenty of water.”

For Dr. Johnson, the transition to a vegan lifestyle was health-motivated.

“I believe eating a whole-food, plant-based diet is a healthier way of life,” Dr. Johnson said. “We know that a healthy diet is low in acidity, low in refined sugars and highly processed foods, and can benefit all areas of your overall health, including your oral health.”

And while changing the way you eat is one thing; changing the way your kids eat is another. Dr. Johnson saves smiles by day and exchanges his scrubs for an apron at home, doing his best to serve up smiles at the dinner table, too.

While his go-to weeknight wins are usually stir-fry (with fresh vegetables picked from his garden) or whole wheat pasta with homemade sauce, Dr. Johnson isn’t above ordering a pizza to please his kids. “My kids definitely have a voice and opinions, so it’s been fun (and sometimes frustrating) navigating the ‘weirdness,’” Dr. Johnson admits.

Today, Dr. Johnson shares one of his favorite kid-approved recipes for a healthy, delicious, and filling meal, inspired by the Minimalist Baker. For Dr. Johnson, the meat-free MVP at the center of this recipe is jackfruit: “The idea that I’m cooking with jackfruit is wild, but it has the taste and familiar mouth-feel of a pulled pork sandwich, and my kids love them.”

November 09, 2023

Ingredients

BBQ Jackfruit
  • 2 20 ounce cans of young green jackfruit in water (avoid jackfruit canned in syrup or brine and do not purchase ripe jackfruit)
  • 2 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • ¾ cup BBQ sauce (choose your favorite, preferably vegan sauce, save remainder for serving)
  • 1½ tablespoons of cooking oil
Avocado Slaw (optional)
  • ½ ripe avocado
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1 lemon or lime, juiced
  • Salt and pepper, to taste
  • Water, to thin
  • 2 cup shredded cabbage and carrot mix (Trader Joe’s has a great cruciferous veggie mix)
For Serving
  • 4-6 whole grain vegan buns (or choose gluten-free)
  • ½ cup roasted, salted cashews (pre-roasted or roast at home)

Preparation

METHOD

BBQ Jackfruit

Rinse, drain, and thoroughly dry jackfruit. Chop off the central “core” portion of the fruit and discard. Set aside in a mixing bowl. Combine paprika, garlic powder, salt, pepper, with chili powder and mix with jackfruit, toss to coat.

Heat a large skillet over medium heat. Once hot, add cooking oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 min to achieve some color.

Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low-medium and cook covered for at least 20 min (or up to 35 min cooked on low for a deeper flavor), stirring occasionally. For finer texture, use forks to shred the jackfruit as it cooks down.

Once the jackfruit has simmered, turn up heat to medium-high and cook for 2-3 more min to achieve extra color and texture. Remove from heat.

Avocado Slaw

Combine avocado slaw ingredients, mash avocado where necessary, and whisk to combine. Thin with water until a thick sauce is made, then add remaining vegetables and toss to coat. Refrigerate until ready to serve.

Place generous portions of slaw on the bottom buns, top with shredded BBQ jackfruit and cashews. Serve with extra BBQ sauce.

In the unlikely case you have leftovers, jackfruit keeps for up to a couple of days in the fridge.

Changing your lifestyle is a big deal, but making healthy choices doesn’t have to be difficult. If you’re ready to get your oral health on track, visit dentaldepot.net and request your appointment today!

Ingredients

BBQ Jackfruit
  • 2 20 ounce cans of young green jackfruit in water (avoid jackfruit canned in syrup or brine and do not purchase ripe jackfruit)
  • 2 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • ¾ cup BBQ sauce (choose your favorite, preferably vegan sauce, save remainder for serving)
  • 1½ tablespoons of cooking oil
Avocado Slaw (optional)
  • ½ ripe avocado
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1 lemon or lime, juiced
  • Salt and pepper, to taste
  • Water, to thin
  • 2 cup shredded cabbage and carrot mix (Trader Joe’s has a great cruciferous veggie mix)
For Serving
  • 4-6 whole grain vegan buns (or choose gluten-free)
  • ½ cup roasted, salted cashews (pre-roasted or roast at home)
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